To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot.
Uncooked masoor dal – 1/2 teacups
Greens (palak, methi and coriander) – 2 cups
Onion – 1 chopped
Cumin seeds -1 tsp
Amchur powder -1/2 tsps
Chopped tomato – 1
Turmeric powder – 1/2 tsp
Chilli powder – 3/4 tsp
Ghee – 3 tbsp
Salt to taste
To Be Ground into a Paste
Cloves garlic – 6
Green chillies – 6
Ginger – 25 mm. (1″)
Cook the dal separately with 2 cups of water.
Heat the ghee on a tava, add the onion and cumin seeds and fry for at least 2 minutes.
Add the cooked dal, the greens, amchur powder, tomato, turmeric powder, chilli powder, paste and salt and cook for a few minutes.
GOOD TO KNOW
Leafy greens are packed with folate. Folate is required during early pregnancy to prevent neural tube defects.
Spinach is another must-have food item during pregnancy. It contains fibre, manganese, iron, vitamin A, C and K.
In this dish, the spinach leaves in combination with methi and coriander leaves provide rich supplies of vitamin A. This vitamin boosts the immune system, improves vision and nourishes the skin of a mum-to-be and her baby as well. The masoor dal which is cooked with the greens is loaded with proteins and contains a good amount of potassium and iron – both essential for a healthy pregnancy.